2 1/2 lb (1.1kg) pork (or country style) ribs
2 tbsp oil
12 oz (350g) onions, chopped
2 cloves of garlic, crushed
4 tbsp vinegar
2 1/2 oz (62g) can of tomato puree (paste)
1/4 tsp chili powder
6 tbsp honey
2 beef bouillon cubes, crumbled
1 cup (300ml) water
salt and black pepper
1. Heat the oil in a large saucepan, add the onions and fry gently for about until pale golden brown and soft. Add all the remaining ingredients except the ribs and bring to the boil, stirring constantly. Simmer uncovered for 10 minutes.
2. Place ribs on pre-heated grill at high heat setting and sear for approx one minute to a side. Searing will seal in juices. Turn grill down to medium heat and grill for another 20 minutes turning every five. Approximately ten minutes before ribs are done, coat with sauce. Reminder: honey is a sugar based product and if not tended will burn. Make sure grill is at medium heat before applying sauce.